Spinach Falafel & Pumpkin Couscous
with Creamy Pesto Dressing
When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the sweet roasted veggies, crisp falafel and more-ish pesto dressing take you to a state of bliss.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1
brown onion
1
beetroot
1 packet
peeled & chopped pumpkin
2 clove
garlic
1 bag
baby spinach leaves
1 bag
parsley
1 packet
flaked almonds
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)1 cube
vegetable stock
1 packet
couscous
(ContainsGluten)1 tub
spinach falafel
(May be present Milk, Sesame, Soy, Egg, Gluten)1 packet
creamy pesto dressing
(ContainsTree Nuts, Milk, Egg)1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
1 tbs
butter
(ContainsMilk)¾ cup
water
Preheat the oven to 240°C/220°C fan-forced. Slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the red onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt and pepper.
When the veggies are done, add them to the saucepan with the garlic couscous, along with the spinach and parsley. Toss to combine. Season to taste. In a small bowl, combine the creamy pesto dressing and Greek-style yoghurt.
Divide the pumpkin couscous between bowls and top with the spinach falafel. Top with the creamy pesto yoghurt and sprinkle with flaked almonds.